Ranch Chicken and Bacon Panini Recipe

Ranch Chicken and Bacon Panini Recipe

  • 1 (11 ounce) can Pillsbury® refrigerated crusty French or country Italian loaf
  • 1/4 cup ranch dressing
  • 3 cooked boneless skinless chicken breasts
  • 4 slices Cheddar cheese (0.75 oz. each)
  • 8 slices packaged precooked bacon, cut in half
  1. Heat closed contact grill or panini maker 5 minutes.
  2. Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
  3. Spread 1 tablespoon dressing on each of 4 rectangles. Cut chicken breasts crosswise into 1/2-inch slices. Layer sliced chicken, cheese and bacon over dressing. Top with remaining rectangles.
  4. Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.
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